Gluten Free Chicken Fajita Pasta
This recipe delivers all the flavor of chicken fajitas in an easy, time-saving pasta dish that comes together in one skillet. Gluten free penne cooks up in a rich, creamy sauce made with gluten free cream of chicken soup, chicken broth and diced tomatoes with green chilies, while sliced peppers, onions and cumin-seasoned chicken strips deliver the classic fajita components that make this dish the perfect weeknight meal. The pasta is great topped with fresh chopped cilantro, and if you want to up the spice level, you can use the hot variety of diced tomatoes with green chilies.
Ingredient
- 1 pound thin-sliced skinless boneless chicken breast, cut into 1/4-inch strips
- 1 teaspoon ground cumin or 2 teaspoons chili powder
- 2 tablespoons vegetable oil
- 1 large onion, cut in half and sliced (about 1 cup)
- 1 large red bell pepper, cut in thin strips (about 1 cup)
- 1 can (10 1/2 ounces) Campbell's® Condensed Gluten Free Cream of Chicken Soup
- 3 cups Swanson® Natural Goodness® Chicken Broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 8 ounces uncooked gluten free penne pasta (about 3 cups)
Direction
- Season the chicken with salt and pepper. Sprinkle with the cumin. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and done. Remove the chicken from the skillet.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and pepper and cook for 4 minutes or until tender.
- Stir in the soup, broth and diced tomatoes with green chilies and heat to a boil. Stir in the uncooked penne and return to a boil. Cook for 10 minutes or until the penne is tender, stirring occasionally. Stir in the chicken and cook until hot. Season to taste with salt and pepper.
